Shortly after the HomeEconomist blog (The real reason wheat is toxic) on glyphosate went viral, this Snopes comment was published: http://www.snopes.com/food/tainted/roundupwheat.asp
I’ve replied to the HomeEconomist but The Snopes comment also needs a reply, so here goes:
1. Pre-harvest dessication using glyphosate.
This is not widely done for wheat, at least at present. However, it is done on sugar cane. The Samsel & Seneff review provides references on the use of glyphosate to speed maturation of sugar cane and to increase its sucrose content.
A simple google search will turn up more, such as this one: Continue reading
Posted in chemicals, Food
Tagged celiac, food sensitivity, glyphosate, hybrids, intestinal flora, residue, samsel & seneff, snopes, sugar, toxicity, wheat, wheat belly, wheat sensitivity
Right now a blog about a study linking the active ingredient in Roundup (glyphosate) and illness is circulating widely on the internet. (http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/”). It is great that this information is spreading. However, I think the author of the blog presents an oversimplified solution to the problems our glyphosate exposure really create.
Unfortunately, the pre-harvest drying of crops with glyphosate is done to crops most Americans eat too much of, such as sugar. Unfortunately, Italians (and other Europeans) also eat foods sprayed with glyphosate — and are in the process of raising their allowable residue limits as well. Continue reading
Posted in chemicals, Food, Yikes
Tagged gluten roundup, glyphosate, GMO, herbicide residue, homeeconomist, samsel, Seneff, sugar beets, sugar cane, wheat, wine
Bitters are some of the simplest, oldest, and most effective of herbal remedies. Bitters are simply herbs with a strongly bitter taste. Once upon a time, much of our food was on the bitter side. Wild greens, wild berries, wild vegetables usually range in taste from slightly bitter to very bitter indeed. We developed an ability to handle those foods and our digestive responses have not yet adapted to changes that agriculture favoring plants with a sweeter taste has brought about. Today our foods usually range in taste from slightly Continue reading
Posted in Food, herbs, supplements
Tagged Angelica archangelica, bitters, digestion, flavor, gentian, ginger, Iberis amara, IBS, stomach acid, sugar, zingiber
Right now, the 5-2 and similar intermittent fasting diets are popular. On the 5-2 diet you semi-fast two days out of the week by limiting calories to 500-600 per day. You eat “normally” the other five days. I’ve been asked if intermittent fasting can be combined with the TQI Diet in a healthy way. I think it can. Continue reading
Extra virgin olive oil is to be the dominant fat on the TQI Diet. Some people hesitate to follow this fully, having been told that EVOO is too fragile to cook with and is no healthier than various high oleic oils that are quite heat tolerant. Increasingly Coop delis, “healthy” snack food manufacturers, and the food industry generally are using these new high oleic oils. High oleic oils are touted as better for us because they have more oleic acid and less of the more fragile essential (linoleic) fats than Continue reading
Posted in antioxidants, Food
Tagged antioxidant status, antioxidants, cancer, DNA damage, evoo, extra virgin olive oil, food, high oleic oils, oleic acid, polyphenols, refined oils
A new study of over 7000 older Italians at high risk for heart disease compared a low fat diet with a Mediterranean diet containing varying amounts of virgin and extra virgin olive oil. They followed the participants for nearly five years to see to what extent these different diets prevented cardiovascular “events,” such as strokes, heart attacks, heart related deaths, as well as cancer related deaths, and deaths from other causes. None of the participants had existing heart disease but all were at high risk Continue reading
Posted in antioxidants, Food
Tagged all cause mortality, breast cancer, cancer deaths, cardiovascular disease, diabetes, extra virgin olive oil, heart attacks, heart disease, heart health, hypertension, leafy greens, low fat diet, nitro fatty acids, olives, respiratory tract cancer, stroke, Virgin olive oil